Further afield, Bill Addison, the esteemed dining editor and restaurant critic at Atlanta Magazine — following previous critical stints at the Dallas Morning News and the San Francisco Chronicle — is coming on board in the new position of Eater Restaurant Editor. Starting on April 15, Addison will travel across America seeking out the most notable, exciting, and surprising restaurants this country has to offer

Finally, Eater readers are familiar with New York City treasure/slash/ethnic food expert Robert Sietsema, who has been creating neighborhood guides,video tours, rants, raves, and first looks for Eater NY over the last nine months. Starting on April 1, he'll join the Eater team full-time, dividing his energies between video series Sietsema's Secrets, columns, and new, regular reviews around all five boroughs and beyond. Glory, glory hallelujah.

The first two reviews from Sutton and Sietsema will drop later today. In an introductory post, Amanda Kludt (editorial director) explains the reviewing protocol, including a discussion of ratings and reviewer ethics.

Whether or not you agree with the substance, I can't think of any other publication, except possibly The Times, that has laid out its position in quite so much detail.

Sutton and Sietsema will award stars on separate 1-to-4 scales, so Sietsema's 3* for an Arepa truck in Queens is not the same as Sutton's 3* for Annisa.

VoxMedia is a big outfit, with many different interests. It will be interested to see if the food part of Vox will remain free of the real estate and developer interests that formed a large part of Gawker/Curbed, etc.

In the reporting of Del Posto, for example, the issues of renting the much bigger properties around it were never too far away.

It's a pretty straightforward system. Three visits is an admirable number, although it would be interesting to know how many guests the reviewer is allowed.

I would think they are more concerned with the budget than the number of guests. A tasting-menu-only restaurant is more expensive, but bringing extra guests makes no sense since everyone gets the same thing.

It's a pretty straightforward system. Three visits is an admirable number, although it would be interesting to know how many guests the reviewer is allowed.

I would think they are more concerned with the budget than the number of guests. A tasting-menu-only restaurant is more expensive, but bringing extra guests makes no sense since everyone gets the same thing.

Good observation. Assigning a budget number and letting the reviewer proportion it by the restaurant's proposition (fewer guests but multiple visits for tasting menu places, but more guests for a huge menu lower cost place could make sense.

But the spec did say they're doing three visits, so perhaps that's their target. To be adjusted as needed.